When I was growing up we called these Brown Eyed Susans.
These are one of the types of cookies I sent to Chris in the Middle East a few weeks ago. They took nine days to get there and he said that they were great, unbroken and still very fresh tasting. They are based on one of the recipes in my Everything Cookies and Brownies Cookbook.
Chris, as are all my kids, is a big tea drinker. He likes all kinds of tea. I wanted to make something a bit different, and wanted to stay away from dairy fillings so I used this recipe (which calls for water in the filling) and used a strong infusion of Earl Grey instead. Another great possibility would be coffee. I also used unsalted Plugra because it has a higher fat content than American butter. I think when you are shipping using a higher quality butter will make a huge difference. And don’t…Do NOT…DESIST…just don’t even think about using margarine or shortening in these.
These aren’t an especially sweet cookie and they are not only pretty on a cookie plate but are perfect with a cup of tea or coffee in the afternoon (or evening, or for breakfast).
The cookies are crumbly, melt in your mouth delicate and yet not one was broken in shipping. I used the method I outlined in Shipping Cookies Overseas without Tears. Here are some pictures from that baking extravaganza…
That’s it! It was fun for Kyrie and I, Chris and some of his friends enjoyed them..and everybody wins!
Brown Eyed Susans
from Everything Cookies and Brownies, by Marye Audet
- 1 cup unsalted butter
- 1 tsp vanilla
- 1/4 cup sugar
- 2 cups flour
- 1/2 tsp salt
- Sugar for rolling
- 1 cup confectioner’s sugar
- 2 tbs Hershey’s Special Dark Cocoa
- 1 tbs strong hot Earl Grey Tea infusion
- 1/2 tsp vanilla (or orange juice)
- Preheat the oven to 375F
- Beat the butter, vanilla, and sugar until light and fluffy
- Blend in the flour and salt
- Shape teaspoons of dough into balls and roll in sugar. You can use colored sugar for the holidays
- Place on a silpat covered baking sheet
- Press thumb down in the dough to create an indentation
- Bake for 8 to 10 minutes or until golden
- Remove from oven and press the center down again if it need it
- Combine confectioner’s sugar and cocoa.
- Add the hot coffee and vanilla – stir until smooth
- Fill the depression in each cookie with the chocolate mixture
- Add a pecan half, or apricot, or whatever you desire as garnish if you like.
Makes about 4 dozen but I think I made them bigger than teaspoon size.